IMPACT’S STUDENT FRIENDLY RECIPES Overnight Oats
By Anna Boyne
Lifestyle
It’s true when they say that “breakfast is the most important meal of the day” – a good breakfast, or lack thereof, can be the difference between making it through a long day of lectures or crashing and going home before you even make it to lunch.
I’d really recommend opting for frozen berries as a topping because they’re so much cheaper than buying fresh and just as delicious when they defrost overnight.
Being both vegan and doing lots of sport at university, I’m conscious of my protein intake, and eating nutritious, filling meals - all while balancing a hectic schedule consisting of 9am lectures and early morning training.
Ingredients
Overnight oats are my go-to breakfast. You can meal-prep multiple at once, with varied toppings to keep it interesting every day of the week. They can also be made in tupperware containers and eaten on the go (thus, maximising the much-needed sleep time).
Topping suggestions: Frozen raspberries or forest fruits Banana Nut butter Biscoff spread Nuts and seeds
Cheesy Pasta Bake
Ingredients
By Holly Philpott
Okay, I know — students have a reputation for surviving off pasta. But is that such a bad thing? This one-pan cheesy pasta dish can be bulked out with spare vegetables and grilled — yes, you read right, grilled — to give that oven-baked texture, but in much less time!
15
Oats are surprisingly high in protein and they’re a slow-releasing carbohydrate so they keep me satiated for hours. Even vegan soya yoghurts are a great source of protein and give the oats a lovely thick texture.
40g oats 4 tbsp yoghurt A splash of milk An optional squeeze of maple syrup
Enough pasta for a single serving - whichever pasta you prefer! 1 bag of fine green beans- use as many or as little as you like! You could also use another green instead, such as broccoli. 2 tbsp Plain flour 150ml milk - I use semi-skimmed milk but use whichever milk you have at home. 60-70g cheese, grated - this is the same as above, choose whatever variety of cheese you prefer! My personal preference is cheddar. Salad, to serve Method Preheat your hob to medium-high and boil a kettle of water. Once hot, add your pasta and green beans to a saucepan and pour in the boiled water. .
Method Simply add the oats, yoghurt, and milk to a bowl or container and give it a mix. Add frozen fruits, then pop them in the fridge overnight. In the morning add extra toppings and enjoy!
Put the saucepan on the hob and cook the pasta for the time specified on the packaging (typically 12-13 minutes) Once finished, drain your pasta in the sink. Preheat the grill in your oven. Add your milk, grated cheese and plain flour to the saucepan (the flour helps to thicken the sauce). Stir thoroughly to ensure that the cheese melts and the flour is incorporated. Once the cheese has melted through and you have a pasta sauce, turn off the hob. Take your plate for serving and put as much of the pasta on the plate as you like. Place the plate under the grill for 3-4 minutes, until you can see the sauce bubble and the top of the pasta looks slightly browned. Turn off the grill and remove the plate carefully with oven gloves. Serve up with salad and enjoy!
